White Spaghetti

I found this recipe in a Rachael Ray magazine. The reference is included below. I thought it was a so-so recipe, but to be honest I will not be making it again as is. I do think that adding some ingredients would definitely liven this dish up a little. I recommend trying some freshly diced Roma tomatoes, sliced olives, sauteed mushrooms, etc.  The magazine called this recipe “That’s Shallotta Flavor Spaghetti” but I like the plain title of “White Spaghetti.”

That’s Shallotta Flavor Spaghetti
Rachael Ray
From Every Day with Rachael Ray
March 2008

SERVES 4

Ingredients
1/4 cup extra-virgin olive oil (EVOO)
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper

1 pound whole wheat spaghetti
1 cup grated parmigiano-reggiano cheese
1/3 cup chopped flat-leaf parsley (a generous handful)

1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.

Crawfish Pasta

This is another recipe I picked up at work after trying it at a luncheon. The woman who shared it with me only worked at our Institute for a short period of time. She moved to NC, but was a native of New Orleans. I won’t even brag here about some of the awesome dishes she brought to some of our luncheons! Wow! This was the only recipe I was able to beg her for before she left to fill the position she had moved to take. When she made this dish for our luncheon she combined the noodles in with the crawfish sauce and kept it warm in a crock-pot. I usually do the same.

Crawfish’s Pasta

1 stick of butter
1 tsp Italian seasoning; 1 tsp pepper
1 tsp Tony’s Chachere’s (Creole) seasoning (green container in spice aisle of your grocer)
1 clove fresh garlic
1 lb package frozen crawfish tails* (usually easy to find at your grocer — thaw and pat out extra moisture)
8 oz cream cheese
pint of half and half
Bowtie pasta, cook until tender and drain thoroughly

Melt butter and add seasonings and garlic. Add crawfish. Sauté meat in butter mixture for 5 minutes and coat well. Add cream cheese and stir until melted completely. Add pint of half and half and stir until well mixed. Serve over bowtie noodles.

*My kids never liked crawfish, so I always made a variation of this recipe. I would use blackening seasoning (often found in your grocer’s seasoning aisle) and blacken chicken breasts, chop and replace the crawfish with the chicken. It worked beautifully and the flavor was still very rich and delicious.

Tex-Mex Ravioli Casserole (meatless)

This is standard fare in our home. It’s a wonderful casserole, and the recipe itself is such a good base that you can certainly build on it. You can add corn, olives, shredded beef or chicken if you want to add meat. I also know folks who have used chutneys instead of the salsa. Maybe try making the basic recipe once and then build on it for next time. It’s sure to be a hit with the kids too! I found this in a Southern Living magazine a couple of years back.

Tex-Mex Ravioli Casserole (meatless)
1 (16 oz) jar salsa (mild or according to your taste)
1 (10 3/4 oz) can tomato puree
1/2 tsp. ground cumin
1 (28 oz) bag frozen cheese ravioli (the store was out of ravioli the first time I made this, so I used tortellini instead and got great results)
2 (19 oz) cans black beans, rinsed and drained
1/2 C. chopped fresh cilantro
1 bunch green onions, thinly sliced
2 C. shredded sharp cheddar cheese
1 C. shredded Montery Jack Cheese (for an added zing you can use pepper jack here)

Combine first three ingredients. Pour 1/2 cup of sauce mixture on the bottom of a lightly greased 11-x7 inch baking dish (glass works best with this recipe). Top evenly with ravioli. Layer with black beans, cilantro, green onions, and remaining sauce mixture. Top with cheeses. Bake, covered with foil at 350 degrees for 45 minutes or until bubbly. Remove foil and bake for 5 more minutes. Let stand for 5 min. before serving. Add a dollop of sour cream and.or soe chopped pickled jalepenos for some extra flavor. I served it with corn bread and salad.

Thai Beef Noodle (cold salad)

This salad is very delicious and unusual. It is normally a huge hit when I take it to parties or Church functions. I use it as a main dish, but it would be great on the side too.

Thai Beef Noodle (cold salad)

Dressing:
1/2 C. soy sauce (you can use reduced sodium)
1/2 C. rice wine vinegar
3 T. Orange Juice
3T. Canola Oil
1 T. Sesame Oil
2 Cloves Garlic (minced)
2 t. ground ginger
1 t. Peanut Butter
3/4 t. Salt
1/2 t. Cayene Pepper

Put all ingredients into blend and blend until fully processed and mixed.

Salad:
12Oz. Uncooked spahetti (I get the extra thick spaghetti noodles and break them in half).
1 C. fresh brocoli florets
1 C. fresh or frozen snow peas (thawed if frozen)
1 C. julienned sweet red pepper
1 C. julienned zucchini (I have left this out when I couldn’t find it fresh)
1 lb. boneless beef sirloin steak, cooked and cut into thin strips.
2 T. sesame seeds, toasted.

Cook spaghetti according to package directions; drain and place in large bowl. Add brocoli, peas, red pepper, zucchini, and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours (I really recommend no less than 6 if possible). Just before serving sprinkle with sesame seeds. Serves 8.

Nutritional Information: 1 1/4 C = 367 Calories; 13 g. fat; 50 mg. choloesterol; 36 g. carbs; 3 grams fiber; 25 g. protein.